Pantone, the goddess of color, recently announced their 2015 color of the year. And the winner is. . . Marsala! Now I didn’t know Marsala was a color. I thought it was a town in Sicily from which we get the popular cooking wine. But if the Pantone Color Institute says it’s a color, who am I, a humble food blogger, to argue.
Not everyone is happy with the selection; some have called it “icky” and less appealing than last year’s Radiant Orchid. But the people at Pantone, who have been announcing the annual color for the past 25 years, call their selection “sultry and subtle.”
I suppose that makes Chicken Marsala the food of the year. To celebrate the occasion Today Food shared the recipe of Chef Sal Scognamillo of NY’s Patsy’s Italian Restaurant. The earthy-brownish red hue is not apparent in the dish, but is tucked away in the one-third cup of Marsala wine in the recipe.
- 12 medium white mushrooms, cleaned and thinly sliced
- 1/4 cup olive oil
- 8 thin slices chicken cutlet (about 1 1/4 pounds)
- 1 medium onion
- 1/3 cup sweet Marsala wine
- 1/2 cup beef broth
- 1 tablespoon chopped fresh basil
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper to taste
- 1/4 cup chopped prosciutto (optional)
Bring a medium pot of water to a boil, add the mushrooms, blanch for 2 minutes, drain, and reserve.
Heat the olive oil in a large skillet over medium-high flame and sauté the chicken cutlets until browned on both sides, about 6 minutes total. Remove the chicken, cover lightly with aluminum foil, and keep warm. Reduce the heat to medium and sauté the onion for 2 to 3 minutes, or until soft.
Add the blanched mushrooms. Cook and stir for 3 minutes, or until mushrooms have browned.
Return the chicken to the skillet and add the wine, 1/3 cup of the beef broth, basil, butter, prosciutto (optional), and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover, and simmer for 8 to 10 minutes, adding more broth if necessary. Serves 4.